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  Chinese Winter Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 269
Ingredients:
4 cup Vegetable Stock
1 cup Mushrooms, sliced
1 cup Spinach, washed
2 tbsp Light Soy Sauce
2 tbsp Cider Vinegar
1/2 tsp Pepper
1 1/2 tbsp Sesame Oil
1/4 tsp Hot Pepper Oil
1/2 lb Tofu, diced
2 tbsp Cornstarch dissolved in
3 tbsp Water
2 tbsp Cilantro, chopped
1 Scallion, chopped
Instructions:
Put the broth in a saucepan; add the mushrooms and spinach and simmer
3-4 minutes.

Combine the soy sauce, vinegar, pepper, sesame oil and pepper oil in a
small bowl; stir to blend, then add to the broth. Taste and adjust
seasonings.

Add the tofu and the cornstarch-water mixture, stirring constantly.
Continue to cook until soup thickens.

Sprinkle cilantro and scallion on top of soup for garnish. Makes 6
cups.

Source: San Francisco Chronicle
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